• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.82-92
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• 2016

The reduction of carbon dioxide emission is hot issue in the world because we are confronted with serious global warming and climate change. As a part of carbon dioxide reduction efforts, various approaches for increasing filler loading have been carried out in order to decrease the energy consumption in papermaking processes. Effects of the pretreatment of GCC with cationic starch and MFC on the flocculation behaviour of GCC were investigated in this study. Pretreatment of GCC with cationic starch caused the change of electric charge of suspension and flocculation behaviour of GCC. Largest flocculation size was obtained near the isoelectric point in the case of cationic starch treatment. When MFC (30 times grinded) was added after preflocculation of GCC with cationic starch, the flocculation size was increased, but largest flocculation size was obtained at -150 mV of electric charge of suspension in this study. However the addition of highly grinded MFC (60 times grinded) caused smaller flocculation size of GCC than those of MFC (30 times grinded). When GCC and MFC were mixed first, and then cationic starch was added, the characteristics of MFC and the change of electric charge which could be brought by cationic starch did not affect the flocculation size of GCC at all. The flocculation size obtained by the combination of cationic starch and MFC was smaller than those of cationic starch. These results show that flocculation behaviour could be controlled by the change of electric charge of suspension and the combination methods of cationic starch and MFC.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.19-23
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• 1977

The variation of the amount of starch, size and shape of the starch granules, amylose content, and blue value of the starch in the Korean ginseng roots from one year old to five year old cultivated at Kumsan was studied. The results obtained were as follows; 1) The starch content of the ginseng root(dried) was increased with the age of the root; that is, 9.62% for one-year-old roots, 10.35% for two-year-old root, 15.50% for three-year-old root, 17.05% for four-year-old root, and 18.32% for five-year-old root. 2) The shape of the ginseng starch granules was round or short oval, and in the latter case the ratio of minor axis to major axis was 1 to 1.1. Diameter of the starch granules was in the range of $1.48\;{\mu}\;to\;8.14\;{\mu}$ and the most frequent granule size was $3\;{\mu}\;(32.1{\sim}35.7%)$. The number of big size starch granules was increased during the five years of growing, while, the number of small size granules was decreased. 3) The amylose content in the ginseng starch was varied with the age of the root, in the range of $53.6{\sim}70.5%$. 4. The blue value of the ginseng starch was in the range of 0.60 to 0.71.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.4 s.117
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• pp.1-9
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• 2006

Increasing the filler content of sheet provides an opportunity for saving production cost through fiber replacement with relatively low-priced filler. But increasing the filler content tends to decrease the strength of paper and filler retention. To overcome these problems, preflocculation technology of fillers has been suggested. To evaluate the effect cationic polymers on the size and size distribution of preflocculated GCC and their shear stability, cationic PAM and cationic starch were used. Results showed that cationic PAM formed large prefloc at low dosage. It was required to add 15 times as high as cationic starch to cationic PAM to obtain the same size prefloc. But preflocs formed with cationic starch was superior in shear stability to those formed with cationic PAM. With the increase of shear rate the size of preflocs decreased. Greater amount of small preflocs or un-flocculated fillers was observed when the dosage of polymers was low and this ended up low ash retention in handsheets.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.470-473
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• 2005

Starch was isolated from turnip (Brassica rapa L.), and to elucidate the structure-function relationship its structural and physical properties were characterized. Morphological structure of the starch was analyzed by SEM (Scanning Electron Microscopy). Most of the starch granules were spherical in shape with diameter ranging from 0.5-10mm. Apart from larger granules ($<10\;{\mu}m$) which dominated the population size of turnip starch, significant amount of small ($0.5-2\;{\mu}m$) and mid-size granules (${\sim}\;{\mu}m$) were also detected. It was revealed that presumably, erosion damages occurred due to the attack of amylase-type enzymes on the surface of some granules. Branch chain-length distribution was analyzed by HPAEC (High-Performance Anion-Exchange Chromatography). The chain-length distribution of turnip starch revealed a peak at DP12 with obvious shoulder at DP18-21. The weight-average chain length ($CL_{avg}$) was 16.6, and a large proportion (11.8%) of very short chains (DP6-9) was also observed. The melting properties of starch were determined by DSC (Differential Scanning Calorimetry). The onset temperature ($T_o$) and the enthalpy change (${\Delta}H$) of starch gelatinization were $50.5^{\circ}C$ and 12.5 J/g, respectively. The ${\Delta}H$ of the retrograded turnip starch was 3.5 J/g, which indicates 28.2% of recrystallization. Larger proportion of short chains as well as smaller average chain-length can very well explain relatively lower degree of retrogradation in turnip starch.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.314-320
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• 2007

The objective of this study was to investigate the effect of grain size on the physicochemical properties of rice porridge. Here, the grain size of the rice was classified as whole grain, half grain, and flour by traditional Korean cooking methods. The viscosity of the rice flour porridge was highest for the among the three different grain size porridges. In the amylographs, the increase in viscosity for the whole grain porridge was higher than that of the rice flour porridge during cooling. The soluble solid and reducing sugar contents of the rice porridges increased according to the rice grain size, while the blue value decreased. The SDI (starch digestion index) increased according to the rice grain size. The RDS (rapidly digestible starch) was highest while the SDS (slowly digestible starch) the lowest in the rice flour porridge. The morphologies of the rice porridges were examined by SEM and showed a smoother surface and more exudated gelatinized granules in the rice flour than in the whole grain rice porridge. In conclusion, rice porridges made from the smallest possible grain size such as flour may be helpful for people with weaker digestive systems such as infants, the elderly, and hospital patients.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.369-373
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• 2009

${\alpha}$-Waxy corn starch was used as a feed for twin-screw extrusion in order to enhance starch liquefaction with added thermostable ${\alpha}$-amylase (derived from Bacillus licheniformis). The residence time distribution and starch liquefaction were investigated. The starch liquefaction was analyzed in terms of reducing sugar contents, molecular size from gel permeation chromatography (GPC), and microstructure from scanning electron microscopy (SEM). The use of ${\alpha}$-starch contributed to the production of more reducing sugar than the use of raw starch use alone. From GPC, the effect of ${\alpha}$- starch on the molecular size reduction was shown to be small. From SEM, irregular and damaged surface were observed on the extrudate from ${\alpha}$-starch, as compared to those from raw starch. The spread of residence time distribution curves was greater with feed of ${\alpha}$-starch than raw starch, indicating that ${\alpha}$-starch was hard to flow forward during extrusion. This could be improved by increasing the feed moisture content and barrel temperature of extruder.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.645-651
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• 2007

Male weanling Sprague Dawley rats were used to evaluate the effect of dietary rice starch with different particle size on growth performance, intestinal function and proliferation. There were two dietary treatment: rice starch (RS), ultra finely pulverized rice starch with less than $15{\mu}m$ size (PRS). They were eight rats per treatment. In vitro digestibility, body weight change and organs weight were evaluated. Serum GPT, GOT and blood urea nitrogen were analyzed. Transit time, short chain fatty acid contents of cecum, and cell proliferation of duodenum and jejunum were measured. In vitro digestibility of PRS was higher than that of RS. Rats fed ultra finely pulverized rice starch for 3 weeks grew faster than rats fed rice starch. PRS group has higher weights of liver, kidney, spleen and epididymal fat pad, perhaps as a result of increased digestibility. GPT and GOT were not different between two groups. Blood urea nitrogen was higher in RS-fed rats than that of PRS-fed rats. Feeding ultra finely pulverized rice starch resulted in a proliferation of duodenum significantly. These results suggest that ultra finely pulverized rice starch increases the growth performance in weanling animals with reduced number of cells in the cell cycle of small intestine.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.5-10
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• 2003

Porous barium-strontium titanate ceramics were fabricated by adding corn- or potato-starch (are referred to as starch). The effect of sintering temperature on the microstructure and electrical properties of the porous ceramics was investigated. The room-temperature electrical resistivity of the barium-strontium titanate ceramics decreased with sintering temperature. The porosity and pore size were decreased and the grain size was increased with increasing the sintering temperature. The porosity and grain size of the barium-strontium titanate ceramics with corn-starch sintered at 1300 and 1450$^{\circ}C$ were 28.5, 22.6% and 3.2, 6.2 $\mu\textrm{m}$, respectively. The average pore sizes of the barium-strontium titanate ceramics with corn-starch sintered at 1300, 1400 and 1450$^{\circ}C$ were 0.5, 0.3 and 0.2 $\mu\textrm{m}$, respectively. The decrease in the room-temperature resistivity with increasing sintering temperature is attributed mainly due to the increase of grain size and the decrease of the electrical barrier height of grain boundaries as well as the partial decrease of porosity.

• Microbiology and Biotechnology Letters
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• v.18 no.4
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• pp.352-359
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• 1990

The synergistic effect of glucoamylase and a -amylase on the hydrolysis of raw corn starch in an agitated bead reaction system was studied by investigating the changes of sugar profiles, the granular structure, particle size distribution, and X-ray diffraction pattern of residual raw corn starch. The enzymatic hydrolysis of raw corn starch was greatly enhanced by synergistic effect of glucoamylase and $\alpha$ -amylase. Even though the sugar profiles were mainly determined by the mixing ratio of glucoamylase and $\alpha$-amylase; raw starch was mainly converted to glucose directly without accumulation of any significant amount of oligosaccharides. The cavity formation and fragmentation phenomena of raw corn starch granule subjected to enzyme reaction were analyzed by means of SEM and the particle size distribution. The X-ray diffraction pattern of raw starch was not changed at the initial stage of reaction but slightly changed at the late stage of hydrolysis, which may be caused by the preferential degradation of amorphous region by enzymatic reaction, not by the destruction of microcrystalline structure of raw corn starch.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.333-338
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• 1986

Physicochemical properties of starch isolated from germinated corn were investigated and compared with those of nongerminated corn starch. Amylose content and initial gelatinization temperature of germinated starch were lower than those of nongerminated starch. Swelling power and solubility of both starches exhibited two stage behavior, however germinated starch revealed lower swelling power and higher solubility compared to those of nongerminated starch. Both starches showed a typical A type X-ray diffraction and irregular oval shape including partly polygon with the size of $10-25{\mu}m$. However, germinated starch showed many holes with the size of $1-2{\mu}m$ on the surface of granule.